Ingredients

• 1 large head cauliflower, cut into bite-sized florets
• Cooking oil spray
• 1 tsp garlic salt
• Salt and pepper, to taste
• 1 tbsp green onions, sliced (for garnish)
• 1 tbsp sesame seeds (for garnish)

For the Sweet and Spicy Sticky Sauce

• ¼ cup honey (or maple syrup for a vegan option)
• 2 garlic cloves, minced
• ¼ cup low-sodium soy sauce (or coconut aminos for soy-free)
• 1 tbsp sriracha (adjust to taste)
• 1 tbsp hoisin sauce
• 1 tsp gluten-free flour or cornstarch (to thicken)

How to Make Sweet and Spicy Baked Cauliflower

Step 1: Prep the Cauliflower

• Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
• Spread the cauliflower florets in a single layer on the prepared sheet.
• Lightly spray with cooking oil, then season with garlic salt, salt, and pepper. Toss to coat evenly.

Step 2: Bake the Cauliflower

• Bake for 15–20 minutes, or until the florets begin to brown at the edges and develop some caramelization.

Step 3: Make the Sweet and Spicy Sauce

• While the cauliflower roasts, combine honey, minced garlic, soy sauce, sriracha, hoisin, and the gluten-free flour (or cornstarch) in a small saucepan.
• Cook over medium heat, whisking constantly for 4–5 minutes, until the sauce thickens slightly and becomes glossy.

Step 4: Coat the Cauliflower

• Remove the cauliflower from the oven and let it rest for a couple of minutes.
• Pour the warm sticky sauce over the baked florets and toss gently until each piece is evenly coated.

Step 5: Garnish and Serve

• Transfer the coated cauliflower to a serving platter.
• Garnish with sliced green onions and sesame seeds. Serve immediately for the best texture and flavor.

Helpful Tips

1. Choose fresh cauliflower: Fresh florets roast better and stay crisp-tender.
2. Adjust the heat: Reduce or omit sriracha to make the dish milder, or add more for extra kick.
3. Don’t overcrowd the pan: Arrange florets in a single layer so they roast instead of steam.
4. Make extra sauce: If you like things saucier, double the sauce and reserve some for dipping.
5. High heat helps: Roasting at 400°F encourages caramelization and deeper flavor.

Serving Suggestions

• Serve over steamed jasmine rice with sautéed greens for a complete meal.
• Offer as an appetizer alongside a tangy ranch or a yogurt-based dip.
• Use the cauliflower as a filling for tacos with avocado slices and pickled onions for a fun twist.

Nutritional Information (per serving)

• Calories: 140
• Total Fat: 4 g
• Carbohydrates: 22 g
• Protein: 5 g
• Fiber: 4 g
• Sugar: 15 g

Storage and Reheating

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Reheat: Warm in a 350°F (175°C) oven for about 10 minutes to restore crispness. Avoid microwaving if you want to keep the texture.
• Freezing: Freezing is not recommended; the texture may become soft after thawing and reheating.

Frequently Asked Questions

1. Can I use frozen cauliflower? Yes, but it may not get as crispy. Thaw and pat dry before roasting for better results.
2. Can I make this vegan? Yes—swap honey for maple syrup or agave and use a vegan hoisin if needed.
3. What other vegetables work? Broccoli, Brussels sprouts, or sweet potatoes are great alternatives with similar roasting times.
4. How to reduce sodium? Use low-sodium soy sauce or coconut aminos and cut back on added salt.

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